Traditional

Marlín Ahumado

Name: Marlín Ahumado
Prep time: 14 min
Cook time: 26 min
Total time: 40 min
Yield: 8 tacos
Cuisine: Mexican
Ingredients: 12 oz Smoked marlin, flaked (smoked tuna works too); 3 Roma tomatoes, finely diced; 1/2 White onion, finely diced; 2 cloves Garlic, minced; 1 Serrano, minced; 1 Bay leaf; 1/2 tsp Mexican oregano; 2 tbsp Neutral oil; 8 Corn tortillas; 1/2 cup Mexican crema; 1 Avocado, sliced; 1/4 cup Cilantro, chopped; 2 limes Lime wedges

The smoked-fish taco of La Paz — flaked marlín ahumado folded into a slow-cooked guiso of tomato, onion, and a whisper of serrano, close cousin to Sinaloa's taco gobernador. The smoke does the heavy lifting; the tomato keeps it juicy.

Time: 40 min
Heat
Yield: 8 tacos
Region: Baja California Sur

Ingredients

Marlín guisado

To build

Per-100g nutrition (10 ingredients verified)

Ingredient	kcal	Protein	Fat	Carbs
Roma tomatoes, finely diced	24	0.8 g	0 g	4.8 g
White onion, finely diced	29	1.2 g	0 g	7.1 g
Garlic, minced	0	0 g	0 g	40.8 g
Serrano, minced	32	1.7 g	0.4 g	6.7 g
Bay leaf	0	0 g	0 g	0 g
Mexican oregano	0	0 g	0 g	0 g
Neutral oil	867	0 g	93.3 g	0 g
Corn tortillas	188	3.1 g	1.6 g	40.6 g
Mexican crema	200	3.3 g	16.7 g	6.7 g
Cilantro, chopped	23	2.1 g	0.5 g	3.7 g

Values are per 100 g of the listed ingredient. Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Ingredients without a verified match are omitted.

Method

Pick over the smoked marlin, discarding any skin or dark bloodline, and flake it into rough shreds.
Warm the oil in a wide skillet and sweat the onion and serrano until translucent and soft, about 5 minutes.
Stir in the garlic for a minute, then add the tomatoes, bay leaf, and oregano. Simmer until the tomatoes collapse and the juices tighten.
Advertisementslot: recipe-midsteps
Fold in the marlin and let it simmer gently so the smoke perfumes the whole pan — taste before salting, since smoked fish carries plenty.
Fish out the bay leaf and warm the tortillas on a comal until soft and toasty.
Fill each tortilla with the guisado and finish with crema, avocado, cilantro, and lime.